Elitetwigs Bacon Barley Burgers Food

BARLEY BURGERS

Barley Burgers image

Make and share this Barley Burgers recipe from Food.com.

Provided by Vegan Freak

Categories Lunch/Snacks

Time 1h30m

Yield 7 serving(s)

Number Of Ingredients 7

Ingredients

1 cup hulled barley
4 cups water
6 ounces tomato paste
2 carrots, grated
1 stalk celery, finely chopped
1/2 teaspoon garlic powder
2 tablespoons cornstarch

Steps:

Bring the water to a boil in a medium sized pot. Add barley, reduce heat to medium, and cook covered fifty minutes until barley is tender. Drain any excess liquid.
Mix cooked barley with remaining ingredients in a large bowl. Form seven burgers with your hands and cook in an oiled large frying pan over med-high heat for ten mins on each side. Serve warm with lettuce on a bun.

Nutrition Facts : Calories 130.4, Fat 0.8, SaturatedFat 0.2, Sodium 216.2, Carbohydrate 28, Fiber 6.3, Sugar 4.1, Protein 4.6

BARLEY WITH BACON, PEAS AND DILL

Barley with Bacon, Peas and Dill image

This fiber-packed side dish makes a comforting and impressive addition to any meal. We've used hulled (also called dehulled) barley, which is less processed, chewier and takes longer to cook than pearl barley. Both varieties work for this recipe (though pearl barley, while still healthy, is not considered a whole grain). Or substitute brown rice, farro or your favorite whole grain.

Provided by Food Network Kitchen

Categories side-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3/4 cup whole hulled barley, rinsed
Kosher salt
4 slices bacon, sliced crosswise into 1/2-inch strips
1 tablespoon unsalted butter
1 large yellow onion, quartered and thinly sliced
1 1/2 cups frozen peas, thawed (about 8 ounces)
1 tablespoon finely chopped fresh dill
2 teaspoons fresh lemon juice
Freshly ground black pepper

Steps:

Bring the barley, 3 1/2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan over high heat. Reduce heat to low, cover and simmer until the barley is chewy but tender, about 50 minutes.
Meanwhile, add the bacon in a single layer to a large nonstick skillet over medium heat and cook, stirring occasionally, until golden brown and crisp, about 6 minutes. Remove the skillet from the heat and transfer the bacon with a slotted spoon to paper towels to drain; reserve the bacon drippings in the skillet.
Return the skillet to medium heat and melt the butter in the bacon drippings. Add the onion and 1/4 teaspoon salt and cook, stirring occasionally, until deep golden brown, about 25 minutes. Add the peas and stir until heated through, about 1 minute.
Drain any excess liquid from the barley. Stir the barley into the onion-pea mixture. Stir in the dill, lemon juice and 1/2 teaspoon each salt and pepper. Transfer to a serving bowl and sprinkle with the bacon.

Nutrition Facts : Calories 310 calorie, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 25 milligrams, Sodium 850 milligrams, Carbohydrate 36 grams, Fiber 9 grams, Protein 10 grams, Sugar 4 grams

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